Food Management

KEVIN EARL WILSON

skype: *** - ***- **** Magicjack: (530) -809 - 9982

*******@*****.***

PERFORMANCE PROFILE:

** ***** ** ********** ********, managing and implementing effective

kitchen and restaurants development from concept, to implementation.

Responsibilities, included Working Chef, Sous Chef, Chef De Parties,

coaching, training, various types of culinary cuisine. From 2009 to

present Was helping my mom care for my dad, now it time to get back in the

game.

SUMMERY OF QUALIFICATION:

Chef / Sous Chef

Have good communiation skills and good leadership skills.

Supervise kitchen personnel under the direction of the executive chef.

Have good organization and time management skills.

Worked breakfast, lunch and dinner service in hotels and restaurants.

Overseeing the day to day operations of the kitchen.

Full of energy.

Ability to work as a team and well under pressure.

Can enfornce the highest standerd.

Demonstrates knowledge and experience in a diverse range of cuisines.

Have basic computer and math skills.

Able to create and design excepional food for your clientele.

EXPERIENCE:

October 2008 to May 2009, Line Cook: Scotty's Boat landing

Chico, CA

Maintained daily cleanliness of broiler, fryers and kitchen. Developed

popular daily specials with personally sourced Ingredients for broiler and

saute stations.

Frequently switched between positions as cold food prep, soup station and

broiler station.

September 2007 - September 2008 Working Chef: Patriots Club, Pats Barrack,

Stuttgart, Germany

Responsible for daily set up of five station. Supervised 25 to 30 kitchen

and bar staff in delivery of pub-style food for low volume pub serving up

to 300 guests for lunch and dinner.

Adjusted monthly menu to maximize use of seasonal local ingredients and

delicacies.

May 2007 - September 2007 Breakfast Chef: Rosario Resort (under new owners)

Eastsound, WA

16. Small membership base association; focus maintaining classic

perfection. Frequently switched between positions as cold food prep, soup

station and broiler station.

17. Responsible for daily set up of five stations.

KEVIN EARL WILSON

Skype: 530 - 513 - 6732 Magicjack: 530 - 809 - 9982

*******@*****.***

April 2006 - May 2007 Working Chef: Maxwell's Cafe (Closed)

Blacksburg, VA

Responsible for all kitchen employees hiring, termination, trained staff on

time management, portion control, expedited and maintained timely food

menus ordered requests.

Responsible for ordering all food items for the restaurant.

September 2005 - March 2006 Line Cook: Lost Tree Golf Club

(Seasonal) North Palm Beach, FL

Worked at pantry, saute, grill stations, special event and catering, gained

extensive experience with production preparation of food for all stations

and banquets.

Guest relation from 25 to 250 per hour. Frequently switched between

positions as cold food prep, soup station and broiler station.

August 2004 - September 2005 Sous Chef: Matthew's at the Airport

Paso Robles, CA

Supervised 25 to 30 kitchen and bar staff in delivery of pub-style food for

low volume pub serving up to 300 guests for lunch and dinner.

Adjusted monthly menu to maximize use of seasonal local ingredients and

delicacies.

Responsible for all kitchen operations. Expedited and maintained timely

food menus ordered requests

August 2003 - July 2004 (T.S. restaurants) Line Cook: Duke's Canoe Club

Waikiki & Kioki Paradise, Koloa HI

American and Hawaiian Restaurants Worked at saute, grill, broiler and

pantry stations.

Gaining extensive experience with production / preparation of food for all

stations.

Frequently switched between positions as cold food prep, soup station and

broiler station.

EDUCATION / CERTIFICATION:

July 2011 Through July 2014

ServSafe Food handler Card

August 2003

Associate of occupational Studies California Culinary Academy

San Francisco, CA

Certificate of Proficiency in Culinary Arts Butte Culinary Academy

Chico, CA

I am available for relocation worldwide.

Contact this candidate